he
putrid process gains the ascendency, when it is then difficult to
overcome.

Although these observations may show how the hydrometer, or its use, in
unexperienced hands may be baffled, they both distinguish and explain
the value of its application; they do more--they elucidate the doctrine
of fermentation, and illustrate the goodness of Providence, who has
made nothing in vain, but provided nature with its own resources for
conducting every operation in the great plan of the universe with
uniform and unerring security.

In the decomposition of fermentable matter, either by combustion or
fermentation, (which I have defined to be synonimous,) a portion of
inflammable air, or hydrogen, is first evolved; secondly, another
portion of inflammable air, united with pure air, or oxygen gas,
evolves under the form of fixed air; this is the constant and uniform
phenomena of these decompositions, and are progressively going on from
the beginning to the end of the fermentation, while there is any
fermentable matter to attenuate. A due portion of oxygen uniting in a
nascent state with a correspondent portion of inflammable or hydrogen,
and fixed air, forms the spiritous particles dispersed through the
fermenting fluid, which create vinosity, and constitute it wine, beer,
or wash.

During which, so great is the avolation of fixed air, (as we have
seen,) that much of the ethereal part of the new formed, or, rather,
the scarcely-formed spirit, is carried off with it in a gaseous state.
This is much assisted by the agency of the atmosphere, which is the
solvent and receptacle of ethereal products, whose affinity for them
must be as great as it is perfect and immediate--which demonstrates the
necessity of having air-tight vats. When we consider the composition of
the atmosphere, and that it owes its formation and existence to this
cause, and, thereby becomes the menstruum of all created matter, we may
be better able to understand the composition and formation of vinous
spirits, and, by closely copying the original, more successfully
imitate nature. We have seen that the principal phenomena in fermenting
fluids is a brisk intestine motion of their parts, excited in all
directions with a loss of transparency, or a muddiness, a hissing
noise, the generating of gentle heat, and an exhalation of gas. This
heat, we must now observe, is always very sensible before the
extrication of any gas. We have adverted to the similarity existing
be